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Competitive Milk Tasting: a how-to guide

By web gangsta | Published:October 25, 2013

If you’re an aspiring high school student looking for something to either pad your resume with OR if you’re looking for a rewarding career with very limited competition for a job opening (compared to other, more common offerings) – then has Web Watch have an option for you:

According to the USDA, there are five contributing factors to milk flavor:

the cow’s health

what the cow eats

bacteria in the cow

chemical changes

foreign flavors after the milk leaves the cow

There are also “official” bad flavors that any professional dairy taster would need to be on the lookout for when doing an official taste test of milk:

bitter

cooked

feed

flat/watery

foreign

garlic/onion flavor

high acidity

malty

metallic

musty

oxidized

rancid

salty

unclean

weedy

Want to go a little crazy at your next house party? Put out a cheese platter with the following unmarked cheese samples, and challenge your guests to name each cheese. Give 2 points for each correct guess, winner takes it all: